Chicken Stew with Biscuits (The Ultimate Comfort Food)

Chicken Stew with Biscuits (The Ultimate Comfort Food) Recipe

Chicken Stew with Biscuits (The Ultimate Comfort Food) in a clear glass baking dish.

Chicken Stew with Biscuits (The Ultimate Comfort Food) Recipe. This recipe is a classic comfort food that’s perfect for anyone who’s looking for a hearty and flavorful meal that’s easy to make.

It features tender chicken, savory veggies, and a blend of aromatic herbs and spices that come together to create a delicious and comforting stew.

Whether you’re looking for a cozy weeknight meal or something to serve at a family gathering, this recipe is versatile enough to fit any occasion.

Even if you’re not an experienced chef, don’t worry – this recipe is easy to follow and requires only a few simple ingredients.

With just a bit of chopping and stirring, you can have a steaming hot bowl of stew in no time.

So if you’re looking for a tasty and satisfying meal that’s sure to become a family favorite, give this chicken dinner recipe a try. You won’t be disappointed!

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Closeup of Chicken Stew with Biscuits (The Ultimate Comfort Food).

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Chicken Stew with Biscuits (The Ultimate Comfort Food) in a clear glass baking dish.

Chicken Stew with Biscuits (The Ultimate Comfort Food)

Nesting Lane Indulge
This delicious Chicken Stew with Biscuits recipe is the ultimate comfort food. Tender chicken and savory vegetables are simmered together and topped with freshly baked biscuits, making it the perfect hearty meal.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 8


For the Stew:

  • cups chicken stock or more as needed 
  • 2 pounds skinless, boneless chicken breast halves
  • 1 tablespoon salted butter
  • 1 stalk celery sliced
  • 1 cup sliced carrots
  • 1 package (16oz) white button mushrooms sliced
  • ¾ cup yellow onions chopped
  • 1 clove garlic minced
  • ¼ cup all-purpose flour
  • 2 pounds cooked potatoes chopped
  • cups fat-free half-and-half
  • 1 cup frozen peas thawed
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • salt to taste
  • fresh ground black pepper to taste

For the Biscuits:


For the Stew:

  • In a medium-high heat, place 2 1/2 cups of chicken stock in a pot and wait until it boils.
  • Add chicken to the pot and cook it for about 10 minutes until the meat is no longer pink in the center and the juices run clear.
  • Remove chicken from the pot and let it cool on a plate.
  • Using two forks, shred the chicken into small pieces and set it aside. Keep the remaining stock.
  • In a pan, melt butter over medium heat.
  • Add carrots and celery to the pan and sauté for 4 minutes.
  • Add mushrooms, onion, and garlic to the pan and cook for 2 more minutes.
  • In a small bowl, mix flour and 2 tsp of the reserved stock together. Gradually add more stock while whisking until the mixture becomes thin and lump-free. Set aside.
  • Pour the remaining stock into the pan with the mushroom mixture.
  • Add potatoes to the pan and bring to a boil.
  • Whisk in the flour mixture to the pan and bring to a boil.
  • Add half-and-half, peas, thyme, rosemary, salt, pepper, and shredded chicken to the pan.
  • Reduce heat to low and let the stew simmer while preparing the biscuits. Add more stock if necessary.
  • Preheat the oven to 400 degrees F

For the Biscuits:

  • In a large bowl, mix 2 cups of flour, baking powder, baking soda, sugar, and salt.
  • Cut in shortening with two knives or a pastry blender until the mixture becomes coarse crumbs.
  • Add yogurt and half-and-half to the bowl and mix until the mixture comes together.
  • Knead the dough a few times and roll it out to a 1-inch thickness.
  • Cut the dough with biscuit cutters and repeat the process with remaining dough, adding more flour as needed.
  • Transfer the stew into a 2-quart casserole dish.
  • Place the biscuits on top of the stew.
  • Bake in the preheated oven for 20 to 25 minutes or until the biscuits are golden brown.


Calories: 509.3kcalCarbohydrates: 63gProtein: 34gSaturated Fat: 6.1gCholesterol: 81.4mgSodium: 868.4mgPotassium: 989.2mgFiber: 5.2gSugar: 7.6gCalcium: 255.2mgIron: 3.7mg
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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